Misono UX10 70/30 blade.

[Leo Barr]

Chefs edges essentially you are right less strokes n the left still go for a burr then more on the right I think eyes & fingers are your best guide not sure how I would do it on the WE they are nice slender knives.so it should not take much to do.

[Steven N. Bolin]

I think it’s time to start a whole new category on the forum covering asymmetry…

If a thread were created, under what board category do you guys think is appropriate?

– Thoughts/Theories/Science?
– Advanced Techniques?
– Tips for Specific Grinds?
– Task Specific Sharpening (cooking)?

[Mark76]

Thanks for thinking with us. I’d say Advanced Techniques. But I promise that if you post it under any of these other categories, I won’t move it. 🙂

Molecule Polishing: my blog about sharpening with the Wicked Edge

[Steven N. Bolin]

Thanks for thinking with us. I’d say Advanced Techniques. But I promise that if you post it under any of these other categories, I won’t move it. 🙂

Awesome, thanks for the support Mark!

In terms of a title, I’m thinking something along the lines of A Primer on Asymmetry? And possibly a Wiki page with a bunch of compiled information and links to additional resources?

[Mark76]

A primer on asymmetry would be awesome!

Molecule Polishing: my blog about sharpening with the Wicked Edge

[Steven N. Bolin]

A primer on asymmetry would be awesome!

Well, then I suppose it’s pretty much my responsibility to take the reins considering I’m the one who planted such a seed so haphazardly and all… It’ll be a challenge, that’s for darn sure.

[Mark76]

Well, then I suppose it’s pretty much my responsibility to take the reins

😛 :cheer:

Good luck! This is a very interesting topic!

Molecule Polishing: my blog about sharpening with the Wicked Edge

[Leo Barr]

This is Ken’s summary of asymetrics

[Mark76]

That’s about the best account I know about this topic. Thanks!

Molecule Polishing: my blog about sharpening with the Wicked Edge

[Author]

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